Chicken Soup
350kcal
Ingredients
Soup Base
- 1 tablespoon Olive oil brings richness and depth
- 1 medium Onion (chopped) adds sweet flavor
- 2 cups Carrots (sliced) provides sweetness and color
- 2 stalks Celery (sliced) adds crunch
- 3 cloves Garlic (minced) offers comforting aroma
- 1 teaspoon Dried thyme complements the chicken
- 1 teaspoon Dried parsley adds herbal freshness
- 1 leaf Bay leaf enhances the broth flavor
- 6 cups Chicken broth serves as the flavorful base
Chicken and Noodles
- 2 cups Cooked chicken (shredded or diced) provides heartiness
- 1 cup Egg noodles offers a satisfying chew
Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley (chopped) for garnish
Method
Cooking Steps
- Heat the olive oil in a large pot over medium heat until shimmering.
- Sauté the chopped onion, sliced carrots, and celery for 5–7 minutes until softened.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Mix in the dried thyme, dried parsley, and bay leaf for flavor.
- Pour in the chicken broth and bring to a boil.
- Add the cooked chicken and stir to combine well.
- Incorporate the egg noodles and cook according to package instructions, usually about 8–10 minutes.
- Season the soup with salt and pepper, and remember to remove the bay leaf before serving.
- Ladle the hot soup into bowls and garnish with fresh chopped parsley.
Nutrition
Serving1bowlCalories350kcalCarbohydrates32gProtein25gFat12gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat7gCholesterol70mgSodium800mgPotassium800mgFiber3gSugar5gVitamin A850IUVitamin C15mgCalcium40mgIron2mg